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Roasted cauliflower and brussels sprouts soup

I normally make this roasted cauliflower and brussels sprouts soup when the oven is on and the lower shelf is free. I roast the veggies, then transfer them to a jar and make the soup the next day, which only takes 5 minutes. Perfect for quick lunches and suppers, served with crusty, wholesome bread.
Print Recipe
Prep Time 5 minutes
Cook Time 30 minutes
Resting Time 4 hours
Total Time 35 minutes
Servings: 4 people
Cuisine: Fusion
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 cauliflower
  • 1 red onion
  • 250 g Brussels sprouts
  • 6 tomatoes on the vine
  • 4 cloves of garlic
  • 1 chilli
  • 1 tsp oregano
  • 1 tsp ground cumin
  • Olive oil
  • 1 Knorr smoked chilli & tomato stock pot or similar
  • 500 ml water approx.
  • 1 tin chickpeas drained
  • Coriander or parsley leaves to serve

Method
 

  1. Preheat the oven to 190°C.
  2. Clean the sprouts, if needed, then scatter them into a large roasting dish. Put the tomatoes on the vine between them.
  3. Cut the onion (unpeeled) into 4 wedges, then tuck these between the sprouts.
  4. Tear the cauliflower into small lumps, add these to the tray, together with the garlic cloves (unpeeled) and chilli.
  5. Arrange everything neatly, then dust them with the spices and seasoning and drizzle with some oil.
  6. Put the tray in the oven and roast the vegetables for about 25-30 minutes, until tender and golden.
  7. Take the tray out of the oven and let the veggies cool a bit, before removing all skins, vine, chilli seeds.
  8. Transfer the vegetables into a saucepan, together with the cooking jus.
  9. Add the stock pot and water. Bring to the boil, then turn off the heat and process the mixture with a handheld blender, until you get a textured, thick soup. Add more water, if it’s too thick.
  10. Add the drained chickpeas and bring to the boil.
  11. Serve with fresh parsley or coriander leaves.